What are the responsibilities and job description for the Executive Sous Chef position at Acme Hospitality?
Description
Nestled in the heart of the Cumulus District, Picala brings the vibrant spirit of Spain to Culver City, CA with a menu rooted in bold flavors, seasonal freshness, and the artistry of the wood fire grill. Every dish is crafted with market-fresh ingredients from local purveyors and inspired by Spain’s rich culinary traditions.
Picala is being helmed by Chef Luis Sierra (Estela, La Vara, Lulu) with old-world, rustic techniques executed with modern precision. We are looking for a candidate that is creative but also expected to uphold an uncompromising attention to detail—honoring the natural integrity of each ingredient while delivering consistency, refinement, and depth of flavor at every service.
Key Responsibilities
$80,000-$85,000
Nestled in the heart of the Cumulus District, Picala brings the vibrant spirit of Spain to Culver City, CA with a menu rooted in bold flavors, seasonal freshness, and the artistry of the wood fire grill. Every dish is crafted with market-fresh ingredients from local purveyors and inspired by Spain’s rich culinary traditions.
Picala is being helmed by Chef Luis Sierra (Estela, La Vara, Lulu) with old-world, rustic techniques executed with modern precision. We are looking for a candidate that is creative but also expected to uphold an uncompromising attention to detail—honoring the natural integrity of each ingredient while delivering consistency, refinement, and depth of flavor at every service.
Key Responsibilities
- Partner with the Executive Chef to uphold and execute the restaurant’s culinary vision.
- Oversee daily kitchen operations, ensuring quality, consistency, and adherence to recipes and standards.
- Strong understanding of numbers, food costing, COGS, etc.
- Train, coach, and mentor culinary staff, fostering a culture of growth, accountability, and excellence.
- Lead by example in every aspect of the kitchen from cooking, maintaining high standards of cleanliness, organization, and safety.
- Manage purchasing, inventory, and vendor relationships with a focus on cost control and sustainability.
- Collaborate with FOH leadership to align guest experience with culinary execution.
- Assist with menu development, seasonal specials, and implementation of new dishes.
- Monitor labor costs and scheduling to ensure efficiency without compromising standards.
- Uphold compliance with health, safety, and regulatory requirements.
- Strong foundation in Spanish cuisine, wood-fire grilling, and rustic cooking techniques.
- Deep knowledge of seasonal, market-driven sourcing and ingredient utilization.
- Proven ability to manage high-volume kitchen operations while maintaining consistency.
- Strong financial acumen: food cost control, labor management, inventory systems.
- Excellent leadership and communication skills with a focus on coaching and team development.
- Ability to execute with precision while honoring tradition and creativity.
- Commitment to Picala’s vision of blending authenticity, craftsmanship, and hospitality.
$80,000-$85,000
Salary : $80,000 - $85,000